Directions: Preheat the oven to 425˚F. Generously season chicken with salt and pepper. Tuck the tips of the wings under the chicken and tie the legs together with twine. Place in a metal roasting pan and roast for 20 minutes.

Remove the chicken from the oven and place the onion and celeriac around the chicken. Using a wooden spoon, toss the onion and celeriac in the pan, coating well with the pan drippings. Sprinkle the vegetables with crushed red pepper flakes and salt and pepper.Put the pan back in the oven and roast, flipping the vegetables after about 15 minutes. Remove from oven when the juices run clear when the chicken is pierced between the breast and leg, and the vegetables are tender, about 30 minutes. Let the chicken rest for about 10 minutes before carving. To serve, sprinkle the chicken and vegetables with the lemon zest and juice. Serves 4.

Star Recommends: Cholila Ranch MalbecNamed for the former ranch owned by Butch Cassidy and the Sundance Kid. Deep purple color. Aromas of ripe plum and mulberry with violet hints. Ripe black fruits and fig on the palate with touches of smoke and vanilla. A truly powerful yet balanced wine with a persistent finish.

Directions: Slice the jicama into thin rounds, then slice into strips. Slice the avocado. Cut the oranges into rounds. Slice the radishes into matchsticks.

Place the baby spinach on a serving dish and top with the jicama, avocado, oranges and radishes. Squeeze both limes over the salad, then sprinkle with salt to taste, and garnish with the sunflower sprouts. 4 large servings.

Directions: Place the carrot, shallot, and ginger in a food processor and pulse until finely chopped. Scrape down the sides of the bowl with a spatula and add the miso, rice vinegar and sesame oil. With the machine running, drizzle in the grapeseed oil and water.Divide the lettuce among four bowls and add onion and avocado. Top with a generous amount of dressing, and serve. Serves 4.

Star Recommends: Ponzi Pinot GrisVanilla, mango and papaya notes are offset by strong green pear and floral aromatics. The mouth is full and broad with a refreshing hit of lemon custard. This is a fantastic value for a wine of this quality from Oregon.

Kumquat and Dried Cherry ChutneyAdapted from www.npr.orgThis vividly colored chutney is sweet, tart and tangy. Serve it on crackers or bread for an appetizer, or alongside pork or roast chicken.

Directions: Toast mustard seeds and aniseed in a small dry skillet over medium heat, shaking the pan back and forth until the seeds are aromatic, about 1-2 minutes. Place the seeds in a heavy saucepan with the remaining ingredients and bring to a boil over medium-high heat, stirring often. Reduce heat to medium-low and simmer until the kumquats become translucent and the chutney thickens, 10-15 minutes.

Transfer to a bowl and let cool before serving. The chutney will keep for up to 2 weeks in a sealed container in the refrigerator. Makes 2 cups

Star Recommends: Dunhoff Estate KabinettOrange, pink grapefruit, slate, petrol, orange blossoms and a beautifully crystalline expression of minerality. On the palate the wine is medium-full, deep and very tangy, with a lovely core, zesty acidity and excellent length and grip on the complex finish.

Kumquat Poppy Seed SconesAdapted from Vegan Desserts by Hannah Kaminsky.Kumquats make a short appearance in the produce department, so when they’re here, be sure to pick some up. There’s nothing like their tart and bright flavor!

1 1/4 c. all-purpose flour

1/2 c. granulated sugar

1 tsp. baking powder

1 Tbs. poppy seeds

1/4 tsp. salt

1/4 c. non-dairy margarine

1/2 c. kumquats, seeded, then diced into raisin-sized pieces

3 Tbs. non-dairy milk

Directions: Preheat oven to 375˚F, and line a baking sheet with parchment paper. In a medium bowl, mix together flour, sugar, baking powder, poppy seeds, and salt. Use a pastry cutter or a pair of forks to cut in the margarine. The mixture should be crumbly and have clumps the size of a pea. Add the chopped up kumquats to the mixture and stir well to coat the fruit thoroughly in flour. Slowly add the soymilk, about a tablespoon at a time, and mix just until the dough comes together into a ball. Turn the dough onto a lightly floured surface and pat it into a smooth, flattened ball. With a sharp knife, cut the dough into 4 wedges, and place on the prepared baking sheet. Bake for 15-18 minutes, until the tops are nicely browned and a toothpick inserted into the center of a scone comes out clean. These are delicious served while still warm! Makes 4 scones.

Star Recommends: Georges DuBeouf Moulin-a-VentIntense color, varying between deep garnet and dark ruby. This Moulin-a-Vent is suggestive of both flowers and fruit, particularly violets and cherries. Well-structured with moderate tannins, delicately spiced, it offers complexity and good length, elegance and harmony, power and velvet.

Directions: In a large stockpot, heat the olive oil over medium heat. Add the onion, half the carrots, the celery, bay leaves and garlic. Sauté for 4-5 minutes, taking care not to brown the garlic. Add the lentils, 2 Tbs. of the parsley, celery root and salt to taste. Add the stock, raise the heat to high and bring to a boil. Lower the heat and let simmer, stirring occasionally, until the lentils are tender, about 35 minutes. Add the remaining carrots during the last 10 minutes of cooking. There may be an excess of liquid. If so, ladle it out and save it for another use. (It is very flavorful and would be good in soup.) Add the walnut oil, remaining parsley and vinegar to the pot. Check the seasonings and finish with plenty of black pepper.

Note: Celery root will turn brown if exposed to the air for more than 10 minutes, so if it will be longer than that, squeeze lemon juice into a bowl of water, put the celery root in it, and coat with the lemon water. 6 servings